It is a Rajasthani delicacy, where we make gram flour dumplings in a yoghurt based gravy. Its delicate, spicy and full of flavour.
You can make this curry without onion, garlic and still it will be super yum.
Making of Gatta-
Besan/Gram flour -1 cup
Red chilli powder-1 teaspoon
Salt -1 teaspoon
Cumin seeds -1/4 teaspoon
Fennel seeds-1/4 teaspoon
Caraway seeds-1/4 cup
Crush fennel, caraway seeds and cumin seeds in a mortar pestle or grinder and keep aside.
Mix everything together.
Make logs out of it. Your logs shouldn’t be too long otherwise it will break while boiling.
In a big vessel boil enough water to boil your logs.
When they are done you will see bubbles on their outer surface and they will start to float on the top.
Let it cool.
Cut it into small pieces.
In a wok take 2 table spoon oil and shallow fry all the gattas till they are golden.
Making of gravy–
Onion-1 big, chopped finely.
Kashmiri chilli powder-1 teaspoon.
Coriander powder-1 teaspoon
Turmeric powder-1 teaspoon.
Kasoori methi-1 tablespoon.
Salt -2 teaspoons.
Making of gravy
In a pan add oil.
Add onion and saute it till they are brown and soften.
In a grinder make a puree of tomatoes, ginger, garlic and green chillies.
Add this puree into the pan. Saute for 2 minutes.
Mix all the spices into yoghurt and mix properly.
Add it into the pan and mix it with a whisker or spatula for at least 3 minutes, otherwise, your curd will curdle.
Now add one cup of water.
Add gatta to it.
Boil it for 4-5 minutes and check the consistency and seasoning.
If you want more gravy you can add more water.
Serve with Roti.